Summary

Ingredients

• 1 kg squid (s)
• 5 tablespoon olive oil
• 2 large onions
• 2 cloves garlic)
• 1 red pepper (s)
• 1 green pepper (s)
• 1 teaspoon curry powder
• 1 teaspoon ginger powder
• 2 bay leaves
• salt
• 2 tomato (s), peeled
• 200 ml wine, white, dry
• 400 g potato (s)

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Instructions

1. Eviscerate, clean, wash and cut the squids or use squids that have already been prepared for the kitchen.
2. Heat the oil in a large saucepan, roast the finely chopped onions and garlic cloves and the finely chopped peppers for about 6 minutes. Take the pot off the stove, stir in the curry and ginger powder, add the bay leaves, salt and the diced tomatoes, put the pot back on the stove and simmer the vegetable mixture over a low heat for about 20 minutes. Put in the squids, pour in the wine and cook over low heat until the squids are almost cooked. Put in the peeled, diced potatoes and cook until soft.
3. Pour the finished caldareida into a terrine and serve with fresh white bread.